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Travel Forum / Destinations / Europe / September 2008Voted Superb Gastropub
Hello, I'm curious if anyone can tell me how popular the Gastropub concept (ie: http://en.wikipedia.org/wiki/Gastropub ) is in Great Britain ? Is this concept catching on in America ? I read that this was one of the rising new trends, and it seems that there is at least one in New York City, as per the link: http://nymag.com/nymetro/food/reviews/underground/n_10089/ And at least one forum dedicated to the subject at: http://voted-supreme.com/gastropub/ I love pub life but must admit it's nice to hear that the food might be getting a facelift. Cheers! > Hello, > [quoted text clipped - 15 lines] > > Cheers! I doubt that anything much has happened to the food. It's England, after all. More likely a new marketing strategy.  SignatureCheers! Terry > > Hello, > > [quoted text clipped - 17 lines] > > I doubt that anything much has happened to the food. It's England, after all. You'd have to have lived under a stone (or maybe more correctly, under a bridge?) in England in the last couple of decades not to have appreciated an improvement in food. Some so-called gastro-pubs are indeed very good. But, 'traditional' pubs are often very good too. What I'd avoid are the chains (say, Wetherspoons) where the food is mostly delivered frozen- though it is cheap. A traditional pub with real 'home-made' food can be excellent. Most recently, we were here- and I recommend it. Friendly, and good choice of local ales too. http://www.tunnelendinn.com/ Signature(*) of the royal duchy of city south and deansgate www.davidhorne.net (email address on website) "The fact is that when I compose I never think of and never have thought of meeting the listener." -George Perle >> > Hello, >> > [quoted text clipped - 21 lines] >bridge?) in England in the last couple of decades not to have >appreciated an improvement in food. I have noticed that in the last 20 years most pub steaks are grossly overcooked no matter how you order them. SignatureMartin > >> > Hello, > >> > [quoted text clipped - 24 lines] > I have noticed that in the last 20 years most pub steaks are grossly > overcooked no matter how you order them. I hardly 'rarely' order steaks in the UK (or elsewhere), so can't really judge. However, in the chain I specifically didn't recommend (Wetherspoons) I've been to them on whatever night they have a deal on steak (Tuesday?) and got the medium-rare I asked for. However... on what I have been able to notice, I think that anything you ask for in the UK will be one notch up (at least) on the continent. Oscar likes medium (as it is in the UK and the US) and finds that on the continent he's better asking for bien cuit or similar. In the pub, what's happened when you told them it wasn't right? I've done it in a restaurant (not with beef, but with a tuna steak that wasn't rare in the middle) and they've replaced it. Signature(*) of the royal duchy of city south and deansgate www.davidhorne.net (email address on website) "The fact is that when I compose I never think of and never have thought of meeting the listener." -George Perle >> >> > Hello, >> >> > [quoted text clipped - 39 lines] >done it in a restaurant (not with beef, but with a tuna steak that >wasn't rare in the middle) and they've replaced it. SFA. SignatureMartin [] > >In the pub, what's happened when you told them it wasn't right? I've > >done it in a restaurant (not with beef, but with a tuna steak that > >wasn't rare in the middle) and they've replaced it. > > SFA. Oh, dear. I take it you never returned? Signature(*) of the royal duchy of city south and deansgate www.davidhorne.net (email address on website) "The fact is that when I compose I never think of and never have thought of meeting the listener." -George Perle >[] >> >In the pub, what's happened when you told them it wasn't right? I've [quoted text clipped - 4 lines] > >Oh, dear. I take it you never returned? believe it or not we did and after stressing that I didn't want a burnt steak this time, I got one that was not only burnt but cut down the middle too, where somebody had checked. It's something to do with the place employing 16 year olds on minimum salaries as chefs. SignatureMartin > >[] > >> >In the pub, what's happened when you told them it wasn't right? I've [quoted text clipped - 9 lines] > too, where somebody had checked. It's something to do with the place > employing 16 year olds on minimum salaries as chefs. It sounds really bad. Maybe Wetherspoon's employ Polish chefs on minimum wage? :) That said, I didn't think the steaks were very good there, just cooked right... Signature(*) of the royal duchy of city south and deansgate www.davidhorne.net (email address on website) "The fact is that when I compose I never think of and never have thought of meeting the listener." -George Perle >> >[] >> >> >In the pub, what's happened when you told them it wasn't right? I've [quoted text clipped - 13 lines] >wage? :) That said, I didn't think the steaks were very good there, just >cooked right... The place was very good last year. SignatureMartin > >> >[] > >> >> >In the pub, what's happened when you told them it wasn't right? I've [quoted text clipped - 15 lines] > > The place was very good last year. Maybe their chef went to Wetherspoon's? :) Signature(*) of the royal duchy of city south and deansgate www.davidhorne.net (email address on website) "The fact is that when I compose I never think of and never have thought of meeting the listener." -George Perle >> >> >[] >> >> >> >In the pub, what's happened when you told them it wasn't right? I've [quoted text clipped - 17 lines] > >Maybe their chef went to Wetherspoon's? :) LOL SignatureMartin >> >> >[] >> >> >> >In the pub, what's happened when you told them it wasn't right? I've [quoted text clipped - 17 lines] > >Maybe their chef went to Wetherspoon's? :) "BBC1 20:00 Rogue Restaurants Matt Allwright and Anita Rani expose a number of serious food hygiene contraventions by a major UK pub group, including leftover food being reheated and resold, and chefs who are happy to serve up food that's been dropped on a dirty floor. They also meet the landlord who deals with mice by letting a cat loose in the kitchen" I can't wait :o) SignatureMartin > >> >> >[] > >> >> >> >In the pub, what's happened when you told them it wasn't right? I've [quoted text clipped - 26 lines] > > I can't wait :o) Yum! :) I think I can wait, as I can't stand the format of the programme or the presenters. I'll skip through it on the iplayer to get the 'juicy' bits... :) Signature(*) of the royal duchy of city south and deansgate www.davidhorne.net (email address on website) "The fact is that when I compose I never think of and never have thought of meeting the listener." -George Perle On Aug 28, 9:07 am, eye1a...@gmail.com wrote: > Hello, > [quoted text clipped - 15 lines] > > Cheers! As David says, the food in (some, many) UK pubs has improved immeasurably in the last 20 years. For example, here's one I've been to a couple of times recently: http://www.anchornayland.co.uk/index2.htm But it is also true that the gastropub concept has become a bit of a cliche, with many pubs that don't know the first thing about food latching onto it in an attempt to perk up declining sales. In a sense, rather than being a "rising trend", it's becoming a bit tired. >On Aug 28, 9:07 am, eye1a...@gmail.com wrote: >> Hello, [quoted text clipped - 27 lines] >latching onto it in an attempt to perk up declining sales. In a sense, >rather than being a "rising trend", it's becoming a bit tired. In N E Yorks they have got worse over the last twenty years SignatureMartin > On Aug 28, 9:07 am, eye1a...@gmail.com wrote: >> Hello, [quoted text clipped - 27 lines] > latching onto it in an attempt to perk up declining sales. In a sense, > rather than being a "rising trend", it's becoming a bit tired. I went to a terrific place somwhere near Waterloo in June .... The Anchor & Hope, 36 The Cut. Excellent food (lots of offal!), excellent beer, excellent ambience, nice customers. I'm sure it's doomed. Cheers, George W Russell Bangalore >> On Aug 28, 9:07 am, eye1a...@gmail.com wrote: >>> Hello, [quoted text clipped - 31 lines] >Hope, 36 The Cut. Excellent food (lots of offal!), excellent beer, excellent >ambience, nice customers. I'm sure it's doomed. LOL SignatureMartin >I went to a terrific place somwhere near Waterloo in June .... The Anchor & >Hope, 36 The Cut. Excellent food (lots of offal!), excellent beer, excellent >ambience, nice customers. I'm sure it's doomed. That's reckoned to be one of London's better examples of the gastropub. At another in Shepherds Bush one of my companions got food poisoning: earlier we'd glimpsed a chef whose filthy kitchen 'whites' didn't inspire confidence, though we've eaten well there before. Unfortunately, the initial spirit of the gastropub movement was tarnished by get-rich-quick, city-backed pub companies jumping on the band wagon. They buy in precooked or prepared dishes wholesale from giant food distributors, so requiring virtually no cooking skills on the premises. Earlier this year even chef Gordon Ramsay opened up a gastropub, in one of my favourite local pubs. I'd expect to find a high level of skill there, but also an enormous bill. Signaturecongokid Eating out in London? Read my tips... http://congokid.com >> I went to a terrific place somwhere near Waterloo in June .... The >> Anchor & [quoted text clipped - 16 lines] > of my favourite local pubs. I'd expect to find a high level of skill > there, but also an enormous bill. locally here there is one brew-pub that might fit the gastro-pub concept. wood-fired oven artsy pastas and puckish pizzas, serves more calimari than anyplace close. eggs benedict on sundays good beer too Signature>>>==>> Hackamore <<==<<< http://www.hackamore.com/ http://hackamoretravel.blogspot.com/ > I'm curious if anyone can tell me how popular the Gastropub concept > (ie: http://en.wikipedia.org/wiki/Gastropub ) is in Great Britain ? Quite popular, maybe even too popular, given the gastropub-wannabes that have sprung up in the wake of the trend. > Is this concept catching on in America ? In some places, yep. Mostly bigger cities that have a decent pub scene. You're not likely to find a gastropub - or at least a pub with very good food - in Lumberton, Mississippi. You'd do far better in, say, New York, Chicago, or Seattle. > I read that this was one of the rising new trends, and it seems that > there is at least one in New York City, as per the link: > > http://nymag.com/nymetro/food/reviews/underground/n_10089/ Right, a review from _2004_ is a great place to find a "rising new trend." Don't get out much? > And at least one forum dedicated to the subject at: > > http://voted-supreme.com/gastropub/ With a whopping five postings! And you just "accidentally" found it, right? > I love pub life but must admit it's nice to hear that the food might > be getting a facelift. It's old news. It also makes the Belgians smile; some of that country's pubs/cafes have superb food, and they've been doing that for far longer than any silly trend in the UK and North America. And I'll be back to enjoy some of those offerings in just a few weeks. Joy and happiness. > Hello, > > I'm curious if anyone can tell me how popular the Gastropub concept > (ie: http://en.wikipedia.org/wiki/Gastropub ) is in Great Britain ? In the UK, the Gastropub usually represents a triumph of marketing over quality. The Wikipedia entry looks as though it was written by of of the marketing people responsible. While there may be a few exceptions, as other have said, a traditional pub with home-cooked meals is much better bet. Colin Bignell >> Hello, >> [quoted text clipped - 5 lines] >marketing people responsible. While there may be a few exceptions, as other >have said, a traditional pub with home-cooked meals is much better bet. and so say all of us. SignatureMartin |
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